Hamjoli | How to make Hamjoli

By Mrs.Raziya Banu M. Lohani  |  26th Oct 2016  |  
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  • Hamjoli, How to make Hamjoli
  • Prep Time

    10

    mins
  • Cook Time

    15

    mins
  • Serves

    10

    People

2

0

About Hamjoli Recipe

At my home everybody like gulab jamun. While modifying it I made this new recipe. Everybody liked it.

Hamjoli is a delicious dish which is liked by people of all age groups. Hamjoli by Mrs.Raziya Banu M. Lohani has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 10 people. You can find Hamjoli at many restaurants and you can also prepare this at home. This authentic and mouthwatering Hamjoli takes 10 minutes for the preparation and 15 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Hamjoli is a good option for you. The flavour of Hamjoli is tempting and you will enjoy each bite of this. Try this Hamjoli on weekends and impress your family and friends. You can comment and rate the Hamjoli recipe on the page below.

Hamjoli

Ingredients to make Hamjoli

  • Ingredients For gulab Jamun; Mava 250 gm { khoya }
  • maida 1 tbsp
  • Rava 1 tbsp
  • Baking powder ½ tsp
  • cardamom powder 1 tsp
  • For Frying ---- Oil OR ghee
  • Sugar Syrup for gulab Jamun 500 ml.
  • Ingredients For Hamjoli: Mava 250 gm
  • Icing sugar 1 tbsp
  • Vanilla Essence 3 – 4 drop
  • For Garnishing --- cashew Nut

How to make Hamjoli

  1. First of all mix all the ingredients of gulab jamun
  2. Make big sized gulab jamun's
  3. Keep it in sugar syrup for 2 hours
  4. Heat khoya in a utensil.
  5. When it changes to light brown cool it down
  6. After cooling it down add icing sugar and vanilla essence
  7. Remove gulab jamun from sugar syrup and cut it in half
  8. Now half cover gulab jamun with khoya like you are icing for muffins
  9. Put cashew nut on the top of gulab jamun
  10. Serve it in diwali with new look of traditional sweet.

My Tip:

Here if you wish you can use toping of milk powder instead of toping of khoya. Strain sugar syrup completely from gulab jamun.

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